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  • On June 23rd, Colavita hosted a party at Gallow Green, a beautiful garden oasis in the heart of Chelsea for its customers and partners. The event included a private preview of the new products that the Italian food company will start distributing in the US in addition to its current offerings, which beyond the Colavita brand itself include Italian favorites such Perugina, San Benedetto, Mulino Bianco, Rio Mare, and more...
  • Chef Fortunato Nicotra with Lidia Bastianich
    We were invited to taste the new summer menu at Felidia, one of New York’s finest restaurants owned Lidia Bastianich. We were so impressed by our meal, a culinary trip to Sicily, that we thought we should not only tell you about it but also take the opportunity to interview Fortunato Nicotra, the Executive Chef at Felidia since 1996. We discussed his story, his influences, his and Lidia’s shared cooking philosophy and how all of this informs his remarkable creations.
  • I love Italian Food presented 100per100 Italian Academy, an itinerant educational project aimed at promoting authentic Italian food across the globe, in New York, where they also released a new guide for where to find real Italian cuisine in the city.
  • Officina captures the heart and soul of an Italian market and trattoria in Washington, DC. At the center of all this activity is Nick Stefanelli, a Michelin-star chef who had a vision of creating a one-stop Italian shop. And a café. And a bar. And a trattoria.
  • Giovanni Colavita
    Italian wine meets Italian food in the new partnership between leading Italian food company Colavita and wine industry veteran Nunzio Castaldo for joint ownership of Italian wine importer Panebianco LLC.
  • (Photo credit: Gruppo Italiano)
    Futurist Eddie Yoon shared alarming data at a panel discussion with the Gotha of Italian specialty food in New York: younger generations want to cook less and less, in 20 years they won’t probably even drive to a restaurant but they will prefer to have their meals delivered at home, and they want to be fed as quickly as possible without waiting or staying in line. Is it real? Is the food industry ready for this? The panelists of Italian Table Talks, organized by Gruppo Italiano at the NYU Casa Italiana Zerilli-Marimò, had different thoughts about it.
  • Una serata all’insegna delle eccellenze culinarie e artigiane direttamente dalle Marche, in un luogo che l'italianità la conosce bene: Lucciola, nell'Upper West Side di Manhattan
  • Le Strade della Mozzarella will be hosting events in New York City Kestè Pizzeria on Wall Street, filled with rich culture, Neapolitan food and a community like no other. Come join June 27 and June 29 for a time that will leave you loving Italian food and wanting more!

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